Mix together oils, vinegar, fructose, salt, pepper and the powder mix from the ramen package to make the dressing. Add cabbage and green pepper to the dressing mix and blend together. Break up the dry ramen noodles into pieces. Leave them uncooked: They'll absorb liquid from the dressing and soften while the salad chills. Add ramen noodles, sunflower seeds and almonds to the cabbage mixture. Chill 2 to 3 hours before serving.